August 04, 2016
Breads, Greek, 5 Ingredients Or Less,
Baking Mix (Bisquick/Clone), Brunch, Entertaining, Ladies Luncheon, Regional Holiday, Sunday Dinner, Winter, Oven Bake, Stove Top, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Yeast Bread, Flour, Oil more
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"Here this recipe is an authentic Greek Pitta; soft, slightly bubbly bread that is a pleasure to make. It can be eaten in a variety of ways, such as filled with salad or little chunks of barbecued meat."
Combine the flour, yeast and salt. Combine the olive oil and 1 cup water, then add the flour mixture, stirring in the same direction, and then working with your hands until the dough is stiff.
Place the dough in a clean bowl, cover with a clean dish towel and leave in a warm place for at least 30 minutes and up to 2 hours.
Knead the dough for 10 minutes, or until smooth. Lightly oil the bowl, place the dough in it, cover again and leave to rise in a warm place for about 1 hour, or until doubled in size.
Divide the dough into 12 equal pieces. With lightly floured hands, flatten each piece, then roll out into a round measuring about 8-inch x 1/4-1/2-inch thick.
Heat a heavy frying pan over medium-high heat. When hot, lay one piece of flattened dough in the pan and cook for 15-20 seconds. Turn it over and cook the second side for about 1 minute.
When large bubbles start to form on the bread, which should be after about 1-2 minutes or so, turn it over again. It should puff up. Using a clean dish towel, gently press on the bread where the bubbles have formed. Cook the bread for a total of 3 minutes, then remove the pitta from the pan. Repeat with the remaining dough.
Wrap the pitta breads in a clean dish towel, stacking them as each one is cooked.
Serve the pittas hot while they are soft and moist, with a main meal, such as lamb kebabs, or as part of a meze table.
To bake the breads, preheat the oven to 425-degrees Fahrenheit.
Fill an unglazed or partially glazed dish with hot water and place in the bottom of the hot oven.
Alternately, arrange a handful of unglazed tiles in the base of the oven. Use either a non-stick baking sheet or a lightly oiled baking sheet and heat in the oven for a few minutes.
Place two or three pieces of flattened dough on to the hot baking sheet and place in the hottest part of the oven.
Bake for 2 - 3 minutes, or until puffed up. Repeat with the remaining dough.
Makes 12 pitta breads.
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I had fun making these and have come to the conclusion that I can't roll out a disk shape to save my life :) It was a tasty addition to our Greek meal. Thanks for posting this recipe.
I selected this recipe for the Culinary Quest 2016. I made half the recipe. All 6 pittas came out perfectly. They were just right to accompany my swordfish souvlaki with tzatziki sauce.
This bread turned out perfectly. I made half a batch and ended up with 6 lovely pita. Four of the pita puffed up beautifully. Two of the pita did not puff up, so I used them to serve with dips. They tasted lovely with the Tzatziki sauce and Smoked Salmon spread. I plan on using the other pita for the Pitta Challenge. Thank you for sharing this lovely recipe, which I will make again. Made for CQ3 - Greece.